Among the snow-clad valleys and serene lakes of Kashmir lies a cuisine that is deeply tied to the land — earthy, honest, and rich in tradition. One of its simplest yet most soulful dishes is Haak Saag, a comforting preparation of collard greens that has been a staple in Kashmiri households for generations.
Chefs Ashiq Mir of Qayaam Gah and Shafiq of Sukoon bring forward this cherished recipe that connects them to their roots, evoking memories of home-cooked meals and family gatherings. Passed down from their grandmothers, this recipe reflects the Kashmiri approach to cooking: minimalism that lets ingredients speak for themselves.
Unlike its Punjabi or North Indian counterparts that are rich in spices, Haak relies on restraint. It is prepared using just a few aromatics — mustard oil, garlic, red chillies, and cardamom—along with fennel and dry ginger powder for a gentle warmth. The collard greens are simmered until tender, resulting in a dish that is both light and deeply flavourful, embodying the pure taste of the valley’s produce.
What makes Haak special is not just its flavour but its cultural significance. It is eaten almost daily in Kashmiri homes, often paired with steamed rice, and is considered comfort food in its truest form. The dish is more than a recipe — it’s a ritual, a reflection of Kashmir’s reverence for simplicity, and a reminder that even the humblest greens can hold centuries of heritage.
For those looking to explore Kashmiri cuisine beyond the famed rogan josh or yakhni, Haak Saag offers a taste of authenticity—a dish that warms the body and the soul, one simmering pot at a time.
